Cream Cheese Spread:
8 ounces cream cheese, softened
1/4 cup finely grated Parmesan cheese
2 tablespoons minced oil-packed sun-dried tomatoes
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon Italian salad dressing
Pinwheels:
2 (10 inch) flour tortillas
2 cups finely shredded Romaine lettuce
1/3 cup roughly chopped banana peppers, patted dry
6 thin slices salami or sandwich pepperoni
6 thin slices ham
6 slices provolone cheese
1/3 cup roughly chopped roasted red peppers, patted dry
Combine cream cheese, Parmesan cheese, sun-dried tomatoes, Italian seasoning, garlic powder,
and Italian salad dressing in a bowl until well blended.
Spread half the cream cheese mixture over each tortilla, leaving a 1/2-inch border around the
edge. Evenly scatter lettuce over cream cheese spread, and top with banana peppers.
Evenly layer salami, ham, and provolone on each tortilla and top with roasted red peppers.
Roll up tightly, wrap in plastic wrap, and refrigerate for at least 1 hour. Use a sharp serrated
knife to slice into 1-inch pinwheels, and serve.
